Yupik Macadamia Nut Pieces, 2.2 lb
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This product does not contain any water. Thank you for your inquiry.
If it was, it didn't matter to me. There is no scientific evidence that genetically modified foods are harmful.
Selected User Reviews For Yupik Macadamia Nut Pieces, 2.2 lb
OFFENSIVE. I've never spent so much money in my life. I could smell the "old" pantry taste as soon as I took the bad out of the box, and I tried a small bite and immediately regretted it! I even attempted to feed one to my dog, but she gulped it down and spit it out. 😡.
They are not from Hawaii, but from South Africa. What a colossal squandering of resources. It was impossible to close the bag.
I took a few from the bag and ate them. The first thing that came to mind was that these were stale. Then I realized it was probably because they were raw and didn't have any salt; when I added some sea salt, they tasted like stale macadamias with sea salt, and I couldn't find an expiration date on the bag. I didn't realize it was on the side of the label in small print until I read some reviews after the fact. I went to the store and bought a very small, very expensive container of macadamias just to make sure I wasn't being too picky. I took a few bites after they were opened. Sorry, Yupick, that's how they're supposed to taste. However, $40 is far too much money to throw away.
It didn't even taste like macadamia nuts, and it didn't have much of a flavor to begin with. Although the texture was pleasant, these were rather bland in general.
They're quite delicious. I enjoy them raw as well as roasted. I used them in a keto-friendly recipe that I devised. In place of hazelnuts, I made a vegan Nutella with macadamia nuts and cashews, which turned out to be quite tasty. For those who are interested, I have included the recipe below. br>br>Chocolate-flavored ice cream-flavored ice cream-flavored ice cream-flavored ice cream-flavored ice Macadamia nuts are a type of tree that grows in the United States. 218 grams macadamia nutsbr>248 grams cashew nutsbr>6 tablespoons tahini (optional)br>2- 3 tablespoons tahini (optional)br>2- 3 tablespoons tahini (optional)br>2- 3 tablespoons tahini (optional)br>2- 3 tablespoons tahini (optional)br>3 tablespoons tahini (optional) 1 tablespoon steviabr>3 tablespoons vanillabr>1 tablespoon cherry extract (optional)br>3 tablespoons agave nectarbr>6 tablespoons purified waterbr>br>Directionsbr>br>1. 1/2 tablespoon coconut milk powderbr>1/4 cup cacao powderbr>1 tablespoon steviabr>1 tablespoon steviabr>3 tablespoons vanillabr>1 tablespoon cherry extract (optional)br>3 tablespoons aga Preheat oven to 350 degrees Fahrenheit and toast the nuts. for the duration of 8 minutes In my toaster oven, I did that. 2. br>br>1. br>br>br>br>br>br In a Vitamix or food processor, combine all ingredients and blend until smooth and creamy. Note that if you're using a food processor, you'll need to add the water in small increments, half a tablespoon at a time, or the water will leak out and make a big mess. 3. br>br>4. br>br>5. br>br>6. Scrape out the spread and keep it refrigerated in a jar with a tight lid. 4. br>br> If you have a Vitamix, you can turn all of the chocolate-related residue into a smoothie. non-dairy nut spread that you haven't been able to completely scrape out of the canister By adding 1 cup of hot, purified water to the Vitamix blender at a time and blending on high, you can make dairy milk. You can prevent wasting any of the remaining delicious ingredients by running hot water through it twice, 1 cup at a time. Yield: br>br> calorie count per tablespoon: calorie count per tablespoon: calorie count per tablespoon: calories count per tablespoon: calories count per tablespoon: calories count per tablespoon: calories count per tablespoon: calories count per Notes on the recipe: 71br>br> This recipe can, of course, be made entirely with macadamia nuts without the cashews or tahini. I recently experimented with a keto-friendly commercial product. I liked this nut spread made with macadamia nuts, cashews, and coconut oil so much that I added cashews and coconut milk to it. I threw some tahini into the mix because I had a good brand on hand that I wanted to use up. It turned out to be a good decision. br>br>I make my own cherry extract and used some in this recipe because it enhances the flavor of chocolate, making it richer and deeper. br>br>I also make my own vanilla extract, which I like to use a lot in chocolate recipes because it deepens the flavor and cuts the bitterness without adding sugar. br>br>I used stevia instead of sugar, so this is a keto-friendly recipe for the most part; those who find stevia bitter can use 1 teaspoon monk fruit powder instead. Compared to stevia, it has a much higher sweetness factor.
I expected perfection because it was so expensive, but I didn't get it!.
My package bounced all over the place until it arrived at my house, despite the fact that I had already received a refund. They're not sweet, have a bad flavor, and are past their prime. I can't even call it rancid because I've had rancid macadamia nuts that tasted better. The bag has an off-putting odor. I'm glad I got a refund because I didn't want them in the first place.
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